Neapolitan carnival Lasagna
starters from Italy
Rice croquettes and peas
Rice croquettes and peas
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Very delicious and nutritious croquettes
preparation
step 1
First of all, I bled the peas in unburned water for a quarter of an hour, loosened them and shuffled with the dough mixer.
step 2
Then I proceeded like a regular risotto, frying the shallot in two tablespoons of extra virgin olive oil and roasting the rice in the frying pan.
step 3
I added the hot soup and, after about ten minutes, poured pea puree, still a bowl of broth, and let the risotto dry out well.
step 4
Eventually, I turned off the fire, combined with grated Parmesan cheese and chopped basil leaves, and cooled it.
step 5
Then, I proceeded to form croquettes. I picked up a spoonful of rice at a time, put it on my palm, put a piece of mozzarella in the center and closed it, forming a little crushed ball
step 6
I passed each ball first into the flour, then into the beaten egg and finally into the breadcrumbs.
step 7
Finally, I cooked the croquettes in hot oil, until they became golden and inviting. I put them on a sheet of absorbent paper before serving them.